Preheat the oven to 350F. Line two baking sheets with silicone baking mats or parchment paper.

Fit a stand mixer with the paddle attachment and beat the butter and shortening on medium high until light and fluffy. Add the palm sugar in three additions, letting it mix in before adding more. Beat for 5 more minutes, or until light and fluffy. Palm sugar won’t fully dissolve like white sugar does. Add the egg and beat until fully mixed in, then add the orange juice and zest.

In a separate bowl, whisk the millet flour, garbanzo-fava bean flour, tapioca starch, baking powder, xanthan gum, and salt until uniform. Add the flour to the wet ingredients in one addition, with mixer on stir, until nearly combined. Add cranberries and walnuts and mix just until they’re worked into the dough.

Using a standard cookie scoop, place the dough on the cookie sheet about 2 inches apart. Roll into balls with wet hands, then use a flat bottomed glass to press the cookies ¼ inch flat. (This gluten-free dough is sticky, so if it sticks to the glass, lightly wet the bottom.) Sprinkle the tops of the cookies lightly with palm sugar. Bake for 8 – 10 minutes, rotating 180 degrees halfway through, until edges are just beginning to get golden brown.

Let the cookies cool on a baking sheet for 5 minutes then transfer them to a paper towel lined wire rack to cool completely. Store in an airtight container at room temperature.

Oh shoot! I bought some walnuts today (not knowing why), but don’t have an orange at home. Otherwise, I’d be softening my butter after hitting submit.
That book looks BEAUTIFUL!! You must be SO proud! Congrats again!

Hi Amy – I wanted to let you know I adopted you for Adopt a Gluten Free blogger. It was such fun to read through your archives and make two of your delicious recipes I also really appreciate all that you do to building community for gf bloggers and readers. Thank you for always being such a warm welcoming presence

I love the look of your new book! I am so excited for you and cant wait to buy it.. Congragulations for all your hard work. Your recipes are such a blessing, dont know what I would do without them! Thanks

@barbara, Good question, Barbara! No, palm sugar is a granulated sweetener from the sap of the coconut tree blossom, so using agave would throw off the balance in the recipe. You’d have to play around with it to get the right consistency.

About Amy

Living free of refined sugars and gluten since 2004 has allowed me to live a fulfilled, healthy life. My food cravings, migraines, and depression vanished and was able to maintain a 60+ pound weight loss. Today I live with enormous freedom. Join me as I create healthier food that's SS&GF and delicious. I hope to help you do the same. Read more about my story here.